Chili Crisp Chicken Mango Cucumber Rice Bowl
Simple – with a fresh, bright mango herb salad over top for a balance of spicy, sweet, and savory!
Ingredients
Mango Salad
- 1Â mango, diced
- 2Â Persian cucumbers, chopped
- 1 Serrano or jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro chopped
- 3 tablespoons fresh mint or basil, torn
- 2Â green onions, chopped
- 3 tablespoons mixed sesame and/or sunflower seeds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1Â avocado, cubed
Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons extra virgin olive oil
- 1/4 cup Thai red curry paste
- 1 tablespoon fish sauce, tamari sauce, or soy sauce
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
- 3-4 cups cooked rice
Instructions
1. Â To make the salad. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, and lime juice, and season with salt. Add the avocado and toss lightly. Sprinkle the sesame and/or sunflower seeds overtop.
2. In a bowl, toss together the chicken and cornstarch (or arrowroot powder).
3. Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.
4. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
5. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!
